Beetroot and Dill Dip/Topping/Spread makes 1 ¼ cups
Paleo; no gluten, dairy, legumes, onion, garlic or nightshades; with option for vegan
Fabulous colour that shouts nutritious good looks.
Excellent dip with sliced carrot, kumara chips or corn chips. Or for a hearty Chef Salad, you can toss pasta, quinoa or rice, cubed tofu or back beans, or steamed veg – or a mixture – with a little olive oil, salt and pepper. Place on a platter. Make a depression in the middle and fill with the beetroot topping. Sprinkle with fresh dill or parsley. Surround with leafy greens. Read more